Coleson Foods, Inc.

Coleson Foods is a seafood distributer. Our fish is the best frozen fish you can get. Check out our website for seafood recipes and list of products.

Cod with Snow Peas

Cod Fillets

Cod Fillets
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Cod with Snow Peas

Cook Time 2 minutes
Total Time 2 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Cod Fillets thawed
  • 1/4 c Flour
  • 4 Tbsp Canola oil
  • 1/2 c Chicken Broth
  • 1 c Snow Peas
  • 1/4 c Carrot grated
  • 1/4 c Red Bell Pepper sliced
  • 1/4 c Onion diced
  • 1/2 c Water Chestnuts sliced
  • 1 Tbsp garlic chopped
  • 1 Tbsp Ginger grated
  • 2 Tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1/2 tsp Sesame Seeds toasted

Instructions

  • In a large sauté pan, sauté the onion in 2 Tbsp. of Canola oil. 
  • When onions turn translucent, add garlic and ginger.
  • Stir to keep the garlic from burning; add chicken broth, peas, carrot, bell pepper, water chestnuts, soy sauce and sesame oil.
  • Simmer until tender, about 2-3 minutes.
  • Dust cod with flour and sauté in 2 Tbsp oil.
  • Top with the vegetable mixture; sprinkle with toasted sesame seeds.

Whole Catfish with Sage and Onions

Catfish Fillets - Bagged

Catfish Fillets
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Whole Catfish with Sage and Onions

Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 1 diced Onion
  • 2 Tbsp. fresh sage or 1 tsp. dry sage chopped
  • 1/2 c. Celery diced
  • 4 bay leaves
  • 1/2 c. White wine or chicken stock

Instructions

  • Mix all the ingredients.
  • Place the catfish on top of aluminum foil wrap; pour the mixture inside the body cavity and on top of the fish.
  • Seal the foil wrap and bake for 15 minutes at 350°.

Whole Catfish with Dijon Mustard Sauce

Catfish Fillets

Catfish Fillets
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Whole Catfish with Dijon Mustard Sauce

Cook Time 20 minutes
Total Time 20 minutes
Servings 2 People

Ingredients

  • Catfish Preparation:
  • 3 Tbsp. cornmeal
  • 2 Tbsp. Dijon mustard
  • Salt and Pepper
  • Sauce:
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. Onion finely diced
  • 1/4 c. White Wine
  • 1/2 c. Half and half

Instructions

  • Sprinkle both sides of the fish with salt and pepper.
  • Spread the mustard and dust with cornmeal.
  • Bake at 350° for 20 minutes
  • Sauce:
  • simmer the first three ingredients until the wine is reduced in half.
  • Add the half and half until heated through.
  • Blend 1 tablespoon of cornstarch with a bit of water, add to the pan to thicken the sauce.
  • Pour over the catfish.

Baked Catfish with Beets

Catfish Fillets

Catfish Fillets
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Baked Catfish with Beets

Cook Time 20 minutes
Total Time 20 minutes
Servings 4 People

Ingredients

  • 2 lbs. catfish fillets salt and pepper
  • 4 fresh beets with greens
  • 1/2 cup Onion diced
  • 1/4 cup fresh basil chopped
  • 2 Tbsp. Oil
  • 1/4 cup balsamic vinegar
  • 1/3 cup Sugar
  • 1/2 cup Chicken Stock
  • 2 Tbsp. Cornstarch

Instructions

  • Sear the seasoned catfish in a hot pan and place in a glass baking dish.
  • Remove the beet stems from the root and boil the root in salted water until tender.
  • Cool in cold water; Remove the skins and dice.
  • Shred the beet greens and stems.
  • Sauté the onion in the oil; add the greens and basil and cook until wilted.
  • Add the vinegar, sugar and stock and bring to a boil.
  • Salt and pepper to taste.
  • Add a bit of water to the cornstarch and thicken the mixture.
  • Pour over the catfish, cover and bake for 20 minutes at 400°.
  • Serve with rice.

Notes

This delicious, healthy and easy to prepare recipe is also excellent for other Coleson's Catch® seafood items like Halibut, Tuna, Mahi-Mahi, Chilean Sea Bass, Swordfish, Orange Roughy and Tilapia. Enjoy our unique baked catfish with beets!

Escovich of Catfish

Catfish Fillets
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Escovich of Catfish

Cook Time 20 minutes
Total Time 20 minutes

Ingredients

  • 1 Onion
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 2 hot peppers
  • 2 Tbsp. Thyme
  • 1 c. Chicken Stock

Instructions

  • Flour the Catfish and saute until very crispy. Set in baking dish.
  • Saute 1 thinly sliced onion, 1 red bell pepper, 1 green bell pepper and 2 hot peppers.
  • Pour over Catfish and sprinkle with 2 teaspoons thyme and 1 c. chicken stock.
  • Cover and bake for 20 minutes.

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